INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff are offering you four different Thanksgiving Day
Dinner menus during November and we're nearly finished with our third
recipe collection, featuring our "Metropolitan Thanksgiving Day Dinner"
fare.
Today's recipe makes the perfect contrast in both flavor and texture to the
fruity-goodness of other food items included in our "Metropolitan
Thanksgiving Day Dinner" recipe collection.
The onion family goes great with steak or roast beef, too. So you'll want
to keep this recipe handy to prepare year-round.
In a heavy kettle cook the onions, the leeks, and the shallots in the
butter with salt and pepper to taste, covered, over moderate heat. Cook,
stirring occasionally, for about 10 minutes; then reduce the heat to low
and continue to cook the vegetables, stirring occasionally, for another 10
to 20 minutes, or until they are soft.
Remove the lid and cook the mixture over moderate heat, stirring, for 3 to
5 minutes more, or until the excess liquid is evaporated. This onion
mixture may be prepared 2 days in advance of your meal if kept covered and
refrigerated.
Pre-heat the oven to 325-F degrees. Transfer the onion mixture to a shallow
2-quart baking dish and stir in the heavy cream.
In a small bowl, toss together the bread crumbs and the grated cheddar
cheese. Sprinkle cheese mixture evenly over the onions, and dust with the
paprika.
Bake the onions on the middle rack of the oven for 30 minutes, or until the
cheese is melted and the mixture is bubbly.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 17, 1998, converted by MM_Buster
v2.0l.

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